Cheesy Potato Stacks

These individual cheesy potato stacks are a stunning and delicious side dish that combines thin layers of potato, cream, and cheese baked into adorable, crispy-edged towers. Perfect for holidays, dinner parties, or when you want to impress with minimal effort.

Ingredients

2 lbs (about 900g) Yukon Gold or Russet potatoes
½ cup heavy cream
¼ cup whole milk
2 cloves garlic, minced
1 cup shredded Gruyère cheese (or sharp cheddar)
½ cup finely grated Parmesan cheese
3 tbsp unsalted butter, melted
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
½ tsp salt (plus more for seasoning)
¼ tsp black pepper
Olive oil or non-stick spray, for greasing
Optional garnish: Fresh chives, extra thyme

Instructions

1. Prep the Potatoes

Preheat oven to 375°F (190°C).
Grease a 12-cup standard muffin tin very well with butter or non-stick spray.
Scrub potatoes clean (peeling is optional—Yukon Gold skins are tender). Using a mandoline or sharp knife, slice potatoes into ⅛-inch thick rounds.
Place slices in a large bowl and cover with cold water to prevent browning.

2. Make the Cream Mixture

In a small saucepan, combine heavy cream, milk, and minced garlic. Warm over medium heat just until steaming (do not boil). Remove from heat.
In another bowl, combine shredded Gruyère, grated Parmesan, thyme, salt, and pepper.

3. Assemble the Stacks

Drain potatoes and pat very dry with clean kitchen towels or paper towels.
Pour melted butter over potatoes and toss gently to coat.
Begin stacking: Take a potato slice, dip it lightly into the warm cream mixture, then place it in a muffin cup. Repeat, slightly overlapping slices and occasionally sprinkling with the cheese mixture, until each cup is filled to just above the rim (they will shrink while baking).
Drizzle any remaining cream mixture evenly over the stacks. Top each with a final pinch of the cheese blend.

4. Bake

Cover the muffin tin loosely with foil.
Bake for 30 minutes. Remove foil and bake uncovered for another 20–25 minutes, until the tops are golden brown and a knife inserted into the center of a stack goes through easily.
Optional broil: For extra browning, broil for 1–2 minutes at the end (watch closely!).

5. Cool & Serve

Let the stacks rest in the pan for 5–10 minutes to set.
Carefully run a small knife around the edges and use a fork or small spatula to lift them out.
Garnish with fresh chives or thyme. Serve warm.

📌 Pro Tips

Mandoline is key: For even cooking, consistent thickness is crucial. If using a knife, take your time.
Dry potatoes well: Excess water = soggy stacks.
Make ahead: Assemble stacks, cover, and refrigerate up to a day ahead. Add 5–10 minutes to baking time if starting cold.
Flavor variations:
- Add a sprinkle of crispy bacon or pancetta between layers.
- Mix in a pinch of smoked paprika or nutmeg to the cream.
- Swap Gruyère for Gouda or fontina.

Serving Suggestions

Holiday dinners alongside roast turkey, ham, or prime rib
Brunch with eggs and sausage
Weeknight upgrade with roasted chicken or steak

These stacks are as fun to make as they are to eat—crispy on the outside, tender and cheesy inside. Enjoy your gorgeous, gourmet potatoes! 🥔🧀